Class 3 Exam  >  Class 3 Tests  >  EVS for Class 3  >  Test: Foods We Eat - 2 - Class 3 MCQ

Test: Foods We Eat - 2 - Class 3 MCQ


Test Description

15 Questions MCQ Test EVS for Class 3 - Test: Foods We Eat - 2

Test: Foods We Eat - 2 for Class 3 2024 is part of EVS for Class 3 preparation. The Test: Foods We Eat - 2 questions and answers have been prepared according to the Class 3 exam syllabus.The Test: Foods We Eat - 2 MCQs are made for Class 3 2024 Exam. Find important definitions, questions, notes, meanings, examples, exercises, MCQs and online tests for Test: Foods We Eat - 2 below.
Solutions of Test: Foods We Eat - 2 questions in English are available as part of our EVS for Class 3 for Class 3 & Test: Foods We Eat - 2 solutions in Hindi for EVS for Class 3 course. Download more important topics, notes, lectures and mock test series for Class 3 Exam by signing up for free. Attempt Test: Foods We Eat - 2 | 15 questions in 30 minutes | Mock test for Class 3 preparation | Free important questions MCQ to study EVS for Class 3 for Class 3 Exam | Download free PDF with solutions
Test: Foods We Eat - 2 - Question 1

When infants grow up, they can be fed with___________

Detailed Solution for Test: Foods We Eat - 2 - Question 1
Feeding options for infants

  • Pureed fruits: Infants can be fed with pureed fruits as they are easy to digest and provide essential vitamins and minerals for growth and development.

  • Iron fortified cereal: Iron-fortified cereal is a good option for infants to meet their iron needs, which is essential for healthy brain development.

  • Pureed vegetables: Pureed vegetables are another nutritious option for infants, providing essential nutrients like vitamins and fiber.

  • All of these: All of the above options are suitable for feeding infants as they provide a variety of nutrients necessary for their growth and development.


By offering a combination of pureed fruits, iron-fortified cereal, and pureed vegetables, parents can ensure that their infants receive a well-rounded diet that supports their overall health and development. It is important to introduce a variety of foods to infants to help them develop healthy eating habits and ensure they are getting all the nutrients they need for growth.
Test: Foods We Eat - 2 - Question 2

The image shown below are called

1 Crore+ students have signed up on EduRev. Have you? Download the App
Test: Foods We Eat - 2 - Question 3

A child of year 4 should eat ___________.

Detailed Solution for Test: Foods We Eat - 2 - Question 3
Key Points:

  • Fortified cereals: These are a good source of essential vitamins and minerals that are important for a child's growth and development.

  • Fruits: Provide natural sugars, fiber, and essential nutrients that are important for overall health.

  • Milk: Rich in calcium and vitamin D, which are crucial for bone health and growth.


Detailed

  • Children in year 4 are typically between the ages of 8-9 years old and are in a crucial stage of growth and development.

  • It is important for children of this age to have a balanced diet that includes a variety of nutrients to support their physical and cognitive development.

  • Fortified cereals are a great breakfast option as they provide essential vitamins and minerals such as iron, zinc, and B vitamins.

  • Fruits are a healthy snack option that can provide natural sugars for energy, fiber for digestion, and important vitamins like vitamin C.

  • Milk is an excellent source of calcium and vitamin D, which are essential for strong bones and teeth in growing children.

  • By including fortified cereals, fruits, and milk in a child's diet, they can ensure they are getting a good balance of nutrients to support their growth and development.

Test: Foods We Eat - 2 - Question 4

Pulses are rich source of

Detailed Solution for Test: Foods We Eat - 2 - Question 4
Explanation:

  • Pulses are a rich source of proteins: Pulses are an excellent plant-based source of protein, making them an important part of a vegetarian or vegan diet. They contain essential amino acids that are the building blocks of protein.

  • Proteins are essential for: Protein is essential for building and repairing tissues in the body, as well as for the production of enzymes and hormones.

  • Other benefits of pulses: In addition to proteins, pulses are also a good source of fiber, minerals like iron, potassium, and magnesium, and other nutrients.

  • Health benefits: Including pulses in your diet can help lower cholesterol levels, regulate blood sugar, and promote a healthy digestive system.

  • Easy to include in diet: Pulses are versatile and can be easily incorporated into various dishes such as soups, salads, stews, and curries.

Test: Foods We Eat - 2 - Question 5

Which of the following vegetables do we eat?

Detailed Solution for Test: Foods We Eat - 2 - Question 5
Explanation:

  • Beetroot: Beetroot is a root vegetable that is commonly consumed by humans.

  • Asparagus: Asparagus is a type of vegetable that is often eaten by people.

  • Carrot: Carrots are a popular vegetable that is widely consumed around the world.

  • All of these: All of the vegetables mentioned in the options (beetroot, asparagus, and carrot) are consumed by people as part of their diet.


Therefore, the correct answer is option D: All of these.
Test: Foods We Eat - 2 - Question 6

Processed food like breads, burgers, pizza and jams are rich in

Detailed Solution for Test: Foods We Eat - 2 - Question 6
Processed food and carbohydrates:

  • Carbohydrates: Processed foods like breads, burgers, pizza, and jams are rich in carbohydrates. Carbohydrates are the body's main source of energy and are essential for proper functioning.

  • Simple carbohydrates: These processed foods often contain simple carbohydrates, which are quickly broken down by the body, leading to a rapid increase in blood sugar levels.

  • Complex carbohydrates: Some processed foods may also contain complex carbohydrates, which take longer to break down and provide a more sustained release of energy.


Impact of carbohydrates:

  • Energy: Carbohydrates provide energy for the body to carry out various functions, including physical activity and cognitive processes.

  • Weight management: Consuming excess carbohydrates, especially simple sugars, can lead to weight gain and other health issues if not balanced with physical activity.

  • Nutritional value: While carbohydrates are essential for energy, it is important to also consume a balanced diet that includes proteins, fats, vitamins, and minerals for overall health and well-being.


By understanding the role of carbohydrates in processed foods, individuals can make informed choices about their dietary intake and prioritize whole, unprocessed foods for optimal health.
Test: Foods We Eat - 2 - Question 7

The combinations of buckwheat, chickpea, corn and millet is ___________.

Detailed Solution for Test: Foods We Eat - 2 - Question 7
Gluten-Free Bread Flours:

  • Buckwheat: Buckwheat is a gluten-free grain that is commonly used in gluten-free baking.

  • Chickpea: Chickpea flour, also known as garbanzo bean flour, is a popular gluten-free flour alternative.

  • Corn: Corn flour is naturally gluten-free and can be used in gluten-free baking recipes.

  • Millet: Millet flour is another gluten-free flour option that can be used in baking.


Explanation:

The combination of buckwheat, chickpea, corn, and millet is considered gluten-free bread flours because all of these ingredients are naturally gluten-free. People with gluten sensitivities or celiac disease can safely consume products made with these flours without experiencing any adverse reactions. These gluten-free flours are commonly used in gluten-free baking to create delicious bread, muffins, pancakes, and other baked goods for those following a gluten-free diet.

Test: Foods We Eat - 2 - Question 8

Carrot, tomato and potato are

Detailed Solution for Test: Foods We Eat - 2 - Question 8
Explanation:

  • Carrot, tomato, and potato are classified as vegetables based on their botanical classification. They are all root vegetables that grow underground and are commonly used in culinary dishes.


  • Carrots are a good source of vitamin A and fiber, making them a healthy choice for snacks or as an addition to salads and soups.


  • Tomatoes are rich in lycopene, an antioxidant that has been linked to various health benefits, including reducing the risk of certain diseases.


  • Potatoes are a good source of potassium and vitamin C, as well as being a staple food in many cultures around the world.


Conclusion:

  • Therefore, based on their botanical classification and nutritional benefits, carrot, tomato, and potato are correctly identified as vegetables.

Test: Foods We Eat - 2 - Question 9

Which of the following is a South Indian dish?

Detailed Solution for Test: Foods We Eat - 2 - Question 9
South Indian Dish:

  • Idli: Idli is a popular South Indian dish made from fermented rice and lentil batter. It is a staple breakfast item in South India and is often served with chutney and sambar.

Test: Foods We Eat - 2 - Question 10

Washing of cut or peeled fruits and vegetables may loose some

Detailed Solution for Test: Foods We Eat - 2 - Question 10
Reason for Loss of Vitamins in Cut or Peeled Fruits and Vegetables

  • Exposure to Air and Light: When fruits and vegetables are cut or peeled, their surface area increases, exposing more of the fruit or vegetable to air and light. Vitamins such as vitamin C are sensitive to air and light, leading to their degradation.

  • Water Solubility: Some vitamins, like vitamin C and B vitamins, are water-soluble. Washing fruits and vegetables can lead to the loss of these vitamins as they can be leached out into the water.

  • Heat Sensitivity: Some vitamins are sensitive to heat. Washing fruits and vegetables with warm or hot water can cause the vitamins to degrade and be lost.


Tips to Minimize Loss of Vitamins

  • Wash Just Before Consumption: Try to wash fruits and vegetables just before consuming them to minimize the time they are exposed to air and light.

  • Use a Veggie Wash: Consider using a commercial veggie wash to clean fruits and vegetables instead of just water to minimize the loss of vitamins.

  • Peel Thinly: If peeling fruits and vegetables, peel them thinly to minimize the loss of nutrients close to the skin.

  • Steam Instead of Boil: When cooking fruits and vegetables, consider steaming them instead of boiling to minimize the loss of water-soluble vitamins.


By following these tips, you can minimize the loss of vitamins when washing or preparing cut or peeled fruits and vegetables.
Test: Foods We Eat - 2 - Question 11

Which components of food do not provide energy nor help in growth

Detailed Solution for Test: Foods We Eat - 2 - Question 11
Components of food that do not provide energy nor help in growth:

  • Fat: While fat is an essential component of our diet, it is a concentrated source of energy and does not directly contribute to growth.

  • Protein: Proteins are crucial for growth and repair of tissues in the body, making them an important component of our diet.

  • Glucose: Glucose is a simple sugar that provides energy to our body cells and is essential for various bodily functions.

  • Roughage: Roughage, also known as dietary fiber, does not provide energy or contribute to growth. However, it plays a crucial role in maintaining digestive health and preventing constipation.


In conclusion, while fat and roughage do not provide energy nor help in growth, they still play important roles in our overall health and well-being.
Test: Foods We Eat - 2 - Question 12

We get sugar from

Detailed Solution for Test: Foods We Eat - 2 - Question 12
Where do we get sugar from?

  • Sugarcane: Sugarcane is the primary source of sugar production. It is a tall tropical plant with thick stems that contain high levels of sucrose, which is extracted to produce sugar.

  • Beet root: Beet root is another source of sugar production. Sugar beets are a type of beet that contains a high concentration of sucrose in their roots, which can be processed to obtain sugar.

  • Carrot: Carrots do contain natural sugars, but they are not a significant source of sugar production compared to sugarcane and beet root.

  • Radish: Radishes do not contain enough sugar to be used as a primary source for sugar production.


Explanation:

  • Sugar is primarily obtained from sugarcane and sugar beets due to their high sucrose content.

  • Sugarcane is the most commonly used source for sugar production worldwide.

  • The process of extracting sugar from sugarcane or sugar beets involves crushing the plants to extract the juice, which is then processed to remove impurities and crystallize the sugar.

  • Carrots and radishes contain natural sugars but are not economically viable sources for large-scale sugar production.


By following these guidelines, you can provide a detailed and informative response while maintaining a visually appealing format for the reader.
Test: Foods We Eat - 2 - Question 13

Which components of food is required in highest amount

Detailed Solution for Test: Foods We Eat - 2 - Question 13
Components of Food Required in Highest Amount

  • Carbohydrates: Carbohydrates are required in the highest amount as they are the body's primary source of energy. They provide fuel for the brain, muscles, and other organs to function properly.

  • Proteins: While proteins are essential for growth, repair, and maintenance of body tissues, they are not required in as high amounts as carbohydrates.

  • Fats: Fats are important for providing energy, supporting cell growth, protecting organs, and helping the body absorb nutrients. However, they are not required in as high amounts as carbohydrates.

  • Minerals: Minerals are essential for various bodily functions, such as building strong bones, transmitting nerve impulses, and maintaining a healthy immune system. While important, they are needed in smaller amounts compared to carbohydrates.


Therefore, carbohydrates are required in the highest amount among the components of food listed.

Test: Foods We Eat - 2 - Question 14

Main source of eggs are

Detailed Solution for Test: Foods We Eat - 2 - Question 14


Main source of eggs are

  • A: Hen and frog

  • B: Hen and duck

  • C: Hen and crow

  • D: Duck and frog


Detailed

  • Hen: Hens are one of the most common sources of eggs for human consumption.

  • Duck: Ducks also lay eggs that are commonly consumed by people.

  • Frog: Frogs do not lay eggs that are typically consumed by humans.

  • Crow: Crows are not known for laying eggs that are consumed by humans.

  • Correct Answer (B): Hen and duck are the main sources of eggs for human consumption.



Test: Foods We Eat - 2 - Question 15

Plants products shown below are called

61 videos|177 docs|48 tests
Information about Test: Foods We Eat - 2 Page
In this test you can find the Exam questions for Test: Foods We Eat - 2 solved & explained in the simplest way possible. Besides giving Questions and answers for Test: Foods We Eat - 2, EduRev gives you an ample number of Online tests for practice

Up next

61 videos|177 docs|48 tests
Download as PDF

Up next